| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Caribbean |
Chicken, And, Turkey, Entrees |
4 |
servings |
INGREDIENTS
| 2 |
|
Jalapeno peppers; halved and seeded |
| 2 |
|
Garlic cloves; peeled |
| 3/4 |
c |
Chopped fresh parsley |
| 1/4 |
c |
Minced fresh thyme |
| 1/4 |
c |
Chopped onion |
| 2 |
tb |
Fresh lime juice |
| 1 |
ts |
Curry powder |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground black pepper |
| 4 |
|
Boned and skinned chicken breast halves; cut into 1" cubes |
| 2 |
|
Red bell peppers; cut into 1" cubes |
| 3 |
md |
Onions; cut into 1" cubes |
| 1 1/2 |
c |
Basmati rice |
INSTRUCTIONS
Prepare Caribbean rub: Drop jalapeno and garlic through food chute
with food processor running, and process until minced. Add parsley
and next 6 ingredients and process until well-blended, scraping the
sides of the bowl occasionally.
Prepare shish kebabs. Thread chicken cubes, bell pepper cubes, and
onion cubes alternately onto skewers. Place kebabs in a 13 x 9 inch
baking dish and brush Caribbean rub over kebabs. Cover and marinate
in the refrigerator for 3 hours.
Place kebabs on grill and cook for 10-15 minutes or until chicken is
done, turning occasionally.
Cook basmati rice according to package directions. Serve with cooked
skewers.
Per serving: 406 calories; 3.1 g fat (6.9% calories from fat); 29.2 g
protein; 65.3 g carbohydrate; 51 mg cholesterol; 249 mg sodium
Recipe by: Cooking Light (modified)
Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Jul 25,
1999, converted by MM_Buster v2.0l.
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